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Your microwave makes cooking easier than conventional cooking, provided you keep these considerations in mind:
STIRRING
Stir foods such as casseroles and vegetables while cooking to distribute heat evenly.
Food at the outside of the dish absorbs more energy and heats quicker, so stir from the outside to the center.
The microwave will turn off when you open the door to stir your food.
ARRANGEMENT
Arrange evenly shaped foods, such as chicken pieces or chops, with the thicker, meatier parts towards the
outside of the turntable where they receive more microwave energy.
To prevent overcooking, place delicate areas, such as asparagus tips, towards the center of the turntable.
SHIELDING
Shield food with narrow strips of aluminum foil to prevent overcooking.
Areas that need shielding include poultry wing tips, the ends of poultry legs, and corners of square baking
dishes.
Use only small amounts of aluminum foil, as larger amounts may damage your microwave.
TURNING
Turn foods over midway through cooking to expose all parts to microwave energy.
This is especially important when cooking large foods such as roasts.
STANDING
Foods cooked in a microwave build up internal heat and continue to cook for a few minutes after heating stops.
Let foods stand to complete cooking, especially for foods such as cakes and whole vegetables.
Roasts need this time to complete cooking in the center without overcooking the outer areas.
All liquids, such as soup or hot chocolate, should be shaken or stirred when cooking is complete.
When heating baby food, stir well after removing from microwave and test temperature before serving.
ADDING MOISTURE
Microwave energy is attracted to water molecules.
Food that is uneven in moisture content should be covered or allowed to stand so that the heat disperses evenly.
Add a small amount of water to dry food to help it cook.
COOKING TECHNIQUES
